20 Second Mayo
Mayonnaise might seem like a foreign substance that you have to buy, but it’s actually incredibly fast and easy to make at home with an immersion blender. Ingalls Photography

Matthew Rudofker, executive chef of Momofuku Ssäm Bar, has a fun way of making mayonnaise in a jiffy. This recipe first appeared in our 2015 SAVEUR 100.

Yield: makes 2 1/2 Cups


  • 1 <sup>1</sup>⁄<sub>2</sub> tbsp. white wine vinegar
  • 1 tbsp. Dijon mustard
  • <sup>1</sup>⁄<sub>2</sub> tsp. salt
  • 1 egg
  • 2 cups canola oil


  • Place white wine vinegar, Dijon mustard, salt, egg, and canola oil in a tall, slender container. Lower an immersion blender into the container so that it sits at the bottom. Purée 3 seconds and slowly pull blender up, swirling and incorporating the oil, until emulsified, 17 seconds. Chill up to 1 month.